2.
With
an electric mixer on medium-high speed, cream butter and sugar until pale and
fluffy. Add eggs, one at a time, beating until each is incorporated, scraping
down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour
mixture in, alternating with additions of milk, and beating until combined
after each.

4.
While
the cupcakes are still warm. I took the paper off the end of some refrigerated
butter and gently buttered the top of each cupcake and then dusted the top of
each with a cinnamon sugar mix of the left over ingredients above.

5.
These
do not need frosting, they are so good! They melt in your mouth!

Thanks for linking up at Sweet and Savoury Sunday, I'm the new co-host and would love for you to link up this weekend. I love snickerdoodles, what a great idea to re-create them as a cupcake! Fantastic.